Pan de plátano sin gluten con harina de castaña (paleo, vegano)

Ingredientes

• 240 grams mashed ripe banana
• 150 grams chestnut flour
• 30 grams shredded coconut
• 60 grams unrefined sugar
• 50 grams coconut oil
• 1 teaspoon baking soda
• 1 tablespoon apple cider vinegar

Preparación

1. 1

   Preheat oven to 360° F (180° C)

2. 2

   Peel the bananas, put them in a large bowl and mash them with a fork. Add the coconut oil and apple cider vinegar and mix until well combined.

3. 3

   In a separate bowl, mix all the dry ingredients (flour, shredded coconut, sugar and baking soda). Then, transfer the dry ingredients in the banana and coconut oil mix. Using a spoon, mix everything until well combined.

4. 4

   Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin with a little bit of coconut oil and transfer the batter into the tin.

5. 5

   Bake for about 35 minutes. To make sure that it is cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. And voilà!Bon appétit !